Vegan 'Cheesy' Spaghetti Squash Meal Prep

If there's one thing I never get tired of, it's comfort food that actually fits my goals-and this vegan "cheesy" spaghetti squash hits every mark.

This recipe was inspired by those creamy mac and cheese cravings that hit hard, especially when you're trying to eat clean. It's rich, savory, and packed with flavor… all without a drop of dairy or a single grain. That's right-it's Whole30, Paleo, vegan, and just plain good.

The secret? A cashew-based cheese sauce that's smooth, nutty, and perfectly spiced with a hint of red pepper. It pairs beautifully with roasted spaghetti squash and crisp-tender broccoli for a one-pan wonder that makes meal prep feel like a treat, not a chore.

Why You'll Love This Recipe

• Meal Prep-Friendly: Everything goes into one skillet after roasting, so cleanup is minimal and the leftovers stay fresh all week.
• Customizable: Add shredded chicken or ground turkey if you're not vegan. Mix in kale or spinach for more greens.
• Dairy-Free but Still Creamy: Nutritional yeast and cashews make this sauce unbelievably satisfying.

Vegan 'Cheesy' Spaghetti Squash Meal Prep Ingredients:

• 2 medium spaghetti squash
• 4 cups broccoli florets
• 2 tablespoon coconut oil
• 2 tablespoon coconut flour
• 1 cup cashews, soaked in water for 20 minutes
• 1 cup unsweetened coconut milk
• 4 tablespoon nutritional yeast
• 2 teaspoon crushed red pepper flakes
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Slice the spaghetti squash in half lengthwise and remove the seeds. Place cut-side down on the sheet and cover loosely with foil.
3. Roast for 40 minutes. Remove foil and flip squash so the cut-side is facing up. Let cool slightly.
4. While the squash cools, blend the soaked cashews, coconut milk, and nutritional yeast in a high-speed blender until smooth.
5. In a large skillet, heat coconut oil over medium heat. Add coconut flour and stir to form a roux.
6. Pour in the cashew mixture and stir until thickened. Add broccoli and red pepper flakes, reduce heat to low, and cook for 5-6 minutes.
7. Scrape spaghetti squash strands into the skillet. Toss everything together, season with salt and pepper, and serve!

How to Store

Store in airtight containers for up to 4 days in the fridge.

How to Reheat

Reheat on the stovetop with a splash of coconut milk or water to keep it creamy. You can also microwave it in 30-second intervals, stirring in between.

Recipe Notes

• Want more protein? Add 1 pound of cooked shredded chicken or ground turkey.
• For a cheesier flavor, bump up the nutritional yeast to 5 tablespoons.
• Not a fan of coconut milk? Try unsweetened almond or cashew milk instead.

Nutrition Per Serving

(Makes 4 servings)

• Calories: ~480
• Protein: 14g (40g with added chicken)
• Fat: 31g
• Carbs: 39g

Vegan 'Cheesy' Spaghetti Squash Meal Prep

Paleo Whole30 "Cheesy" Spaghetti Squash!  A mac 'n' cheese like dish filled with a creamy cashew sauce and topped with broccoli. A grain-free, gluten-free and dairy-free way to get your cheese fix! 

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Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Course: Lunch, Main Dish

Cuisine: American

Keyword: Meal Prep

Servings: 4 meals

Calories: 491kcal

Author: Nick Quintero

Ingredients

• 2 medium spaghetti squash
• 4 cups broccoli florets
• 2 tbs Coconut Oil
• 2 tbs coconut flour
• 1 cup cashews soaked in water 20 minutes
• 1 cup unsweetened coconut milk
• 4 tbs nutritional yeast
• 2 teaspoon crushed red pepper flakes
• salt & pepper as desired

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Instructions

• Preheat oven to 400 F. Prepare a baking sheet with parchment paper. Slice the spaghetti squash in half, remove the seeds and discard them. Place spaghetti squash with skin side facing up on the sheet then cover with tin foil. 
• Bake the spaghetti squash at 400 F for 40 minutes. 
• Remove the spaghetti from the oven and remove the foil. Flip them so the skin side is facing down on the baking sheet. 
• While the spaghetti squash cools, prepare the sauce by blending the milk, nutritional yeast and cashews in a blender. 
• Heat a skillet over medium heat. Add the coconut oil with coconut flour stirring together rapidly until combined. 
• Next add the cashew mixture, stirring it until it thickens.  
• Place the broccoli and red pepper flakes in the skillet and stir to combine. Reduce to low while you prepare the spaghetti squash. 
• Remove the squash from the skin with a knife and add to the skillet. Sprinkle with salt and pepper, stir and eat!

Notes

WW Smart Points= Green:10  Blue:10  Purple:10 

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Nutrition for 1 out of 4 servings:

14g Protein, 31g Fat, 39g Carbs

*Increase the protein by adding in 1 pound cooked/shredded chicken breast. New protein count would be 40g

Nutrition

Serving: 1meal | Calories: 491kcal | Carbohydrates: 39g | Protein: 14g | Fat: 31g

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